Discrimination and characterization of volatile compounds variations during ghee fermentation using GC - MS and GC - IMS
Xiaolin Liang, Zhechuan Zhang, Liqi Yan, Bo Ding, Jialin Bai, Jutian Yang, Liu Hongna
Topics & Concepts
ChemistryGas chromatography–mass spectrometryFermentationCharacterization (materials science)Food scienceChromatographyMass spectrometryNanotechnologyMaterials scienceFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality